Hot chocolate might be off the menu this month, but there’s one very hot chocolate collaboration that should be firmly on the agenda of every Cocoa Nut in the country. Renaming July ‘Chocolate Month’, chocolate god Paul a Young and Godfather of Fusion Peter Gordon have teamed up to mastermind a game-changing range of brunch-y bites, cocktails and tasting menu plates – all with a cocoa content.
For the remainder of July, make your way to Marylebone where Peter and Paul’s creations are on offer at The Providores and Tapa Room. For the full experience (and who’d want anything less?), sip a cocoa-infused Bloody Mary or a virgin pomegranate, cocoa, coriander and ginger mocktail in the Tapa Room before heading to the upstairs dining room for the full four-course Chocolate Menu.
After a fine feed, should the pair’s petit fours leave you hungry for more, just pop to any of Paul’s boutiques to stock up on both chocs: Peter’s 64% Original Beans Virunga tamarind and pickled ginger number and Paul’s Duffy’s 65% Dominican Republic soy, sesame and coconut creation.
Both these curious concoctions are certified Cocoa Nut-approved. Paul’s pairing of soy and Dominican Republic chocolate is inspired; the savoury sauce teasing an almost-meaty, big, bold, balsamic-esque fruitiness from the chocolate, underpinned by deeply nutty-but-never-bitter notes from the sesame, all nicely united by the coconut.
If Paul’s chocolate is the booming baritone, then Peter’s is the playful tenor. The zippy hit of pickled ginger benefits from the tang of tamarind, made all the fruitier by those inherent morello cherry notes in the Cru Virunga chocolate. As solo acts, the chocs rock. As a pair, they’re perfect – especially when eaten after four fine courses of cocoa-laced cuisine.
Surely that’s temptation enough, but should you feel the need to read the full menu before planning a visit, see below…
Duffy’s 65% Dominican Republic chocolate babaganoush with liquorice-infused poached daikon, sesame cheesy wafer and tamarillo
Octopus, chilli, green mango, lime, crispy garlic and shallots, salted coconut kaffir lime and Menakao 100% chocolate sauce
Seared den miso 64% Papua New Guinea chocolate beef onglet, tossed with toasted cacao nibs, crispy buckwheat, ginger, kohlrabi, steamed shiitake and tofu
Valrhona 0% white chocolate and strawberry ‘mousse quenelle’ served with Original Beans Virunga, pink peppercorn, pumpkin seed, salt biscuit shard and diced strawberry with 64% chocolate sauce
- For Peter Gordon’s My Life On A Plate interview in Good Things magazine, click here
- For Peter Gordon’s recipe for chocolate mocha pots with cinnamon shortbread, click here
- For more unconventional chocolate-and-food pairings, click here
- For savoury recipe ideas with chocolate, click here
- For more on Menakao’s Madagascan chocolate, click here
- To read how Paul a Young managed to get Marmite into a brownie, click here
Image credit: Images courtesy of Tom Moggach